The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1887-11-09
Recipes.

BOILED SWEET POTATOES. - Choose
potatoes of uniform size, wash and boil
twenty minutes; drain and lay in the
oven, turning them several times to pre-
vent burning, until they yield readily to
the touch; serve without pairing.
GRAHAM BISCUIT. - Three cups OF
graham fonr, one cup of wheat flour,
two large teaspoons of baking powder
we'll mixed with the -four, rub in two
large tablespoons Of butter, little salt,
half cup of sugar, one beaten egg, and
enough sweet milk (cold) to make a soft
dough, roll out, cut with biscuit cutter
and bake Immediately.
FnIcAssEE OF EGGs.--Take some hard
boiled eggs, cut them into quarters,
yolks and whites. Heat some gravy sea-
soned with shred lemon peel, parsley,
thyme and grated nutmeg. Put in the
eggs together with piece of butter
rolled in flour; shake it gently over the
fire till properly thickencd; garnish with
yolks of hard boiled eggs, chopped
small.
SrEwED TURNIps.-Put three table,
spoonfuls butter in sauce pan on the
stove, and as soon as it is melted put IN
one small onion, minced fine, and one
quart of turnips cut in dice; stir until
thev are brown, then add one heapln2
tcaspoouful of salt, one tcaspoonful OF
sugar, one tablespoonful of flour and
half a saltspoonful OF pepper, stirring tol
two minutes. At the end OF this time
add a cupful of milk or stock and simmer
for 90 minutes, keeping the saucepan
covered. Serve Immediately.
MrrFINs.-Onc pint Of flour, two tea
spoonfuls of baking powder, one tea,
spoonful of salt, one tablespoonful OF
butter, one tablespoonful of sugar. two
eggs, one pint of milk. Mix and sift the
flour, baking powder and salt. Rub the
butter and sugar to cream, add the egg
and beat till smooth; then mix it with
the flour, and, lastly, pour in the MIX
and beat the whole rapidly till very light.
Then pour the batter into buttcrcd gem
mans or muffin rings with bottoms, filling
them about two-thirds full, and bake IN
q quick oven.
BOILED MuTToN.. Wash leg of NUT
ton, dredge it well with flour and wrap
in cloth; then put it in pot of hot
water, well saltcd, and boil according to
size, allowing Is minutes for every
pound; serve with drawn butter and
capers, or shallot sauce made in this way
take half pint of water in which meat
has been boiled, add awinc glass of vine.
gar and two or three shallots cut fine,
and half tcaspoonful of salt; put this
into q saucepan over the fire, add table
spoonful of butter, thicken with tea.
SPOONFUL of flour, and let it simmer ID
minutes. It is good with all kinds OF
boiled meats.
ROLLED HERRINGs.-Choose the her
rings containing the soft roe (the hard
rocs are usually larger, scrape, split,
open, cleanse, and carefully take out the
roe. Then with the thumb and finger
draw the backbone out. 1t usually
comes out whole. Sprinkle with pepper,
salt, and little chopped green parsley.
Roll up tightly, and tic with tape, lcav-
ing the fin and tail outside. Have ready
some water seasoned with little vine
gar, salt and pepper, into which when
boiling put the hcrrings. Simmer for
ten minutes. Serve on buttered toast,
and garnish with the roes (niccly fricd)
and parsley or watcrcress.